Recipe by Tracy Kirk
"This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting."
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1 1/2 cups
1 1/4 teaspoons
1 (8 ounce) can
crushed pineapple with juice
3 1/2 cups
1 (8 ounce) package
I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1 cup of non-sweetened apple sauce and 1/2 cup oil. The texture was perfect and it was easier to cut too. Also I used some spenda with the sugar to cut some calories and used lowfat cream cheese for the icing. The second time around I'd give it 5 stars!
Why is everyone giving this recipe a five-star rating after they have altered the recipe?
IF you make this as directed:
a)There is WAY too much oil, b)it has very little flavor, c)it takes a lot longer than 40-45 minutes to bake, d)the icing does not need that much sugar and butter.
It sticks in your throat going down; and left my kids fingers slicker than the exxon oil spill.
I think if this recipe was dramatically altered it would be OK. It would be easier to find another recipe...
MMMMM MMMM Good!!!! One of the best carrot cakes I've ever had. The only changes I made were: reduce oil to use 1/2 cup, 2tsp cinnamon, pinch of Allspice... I used 3/4 cup whole wheat flour and 1 1/4 cup white flour.... I also took the advice of other reviewers and reduced the frosting: 1 cup confectioners sugar, 4 oz cream cheese, 1/8 cup butter, 1/2 tsp vanilla, 1/3 cup chopped pecans. I love cream cheese frosting but some recipes have too much for my taste.... Moist & Delicious!!! I love this cake!!!!!!!!!
This cake was too moist, almost as if it was soaking wet. I think the pineapple ruined it, made it taste funky. Also, there is just WAY TOO MUCH oil. Carrot Cake III on this site is much better and it doesn't need to be TWEAKED like this recipe to recieve a 5 by so many people...Won't make again. Z-
Oh my. This was great! My hubby advised me late last night he had to take something for a potluck today (dont you hate that) and since I've been eyeballing this recipe, my son and I went to the store and whipped it up! We saved enough batter to make 3 cupcakes so we could all taste it. It was SO fast to make with the food processer, and it was devine! I followed previous reviews and used 3/4 cup oil, used 1/4 cup cinnamon applesauce, upped the cinnamon to 3 tsp (we love spice) and added raisins. I decreased the sugar in the frosting to 2 3/4 cups. I put nuts IN the frosting and sprinkled a few more ON the cake (we're nut lovers too). The frosting was fantastic, after the cake was frosted, I had dibs on the bowl, beaters, knife, you name it, they were MINE! ;-) Great recipe, the pineapple was different, but DARN GOOD!
Very good recipe w/ some of the modifications mentioned by others:
increase carrots to 4 c., reduce oil to 3/4 c., add 1/4 c. cinnamon apple sauce, increase cinnamon to 2 tsp., drain some of the juice off pineapple, add 1/4 c. raisins, AND most importantly reduce the powdered sugar in the icing. I used 2 c. and my sister still thought it was borderline too sweet.
I also recommend waiting to add the carrots until the same time you add the pecans.
I decided on this cake for my friend's birthday. I baked it on a Friday for a Saterday party.
I took the advice of people on the forum and made some changes. I used 1 cup sugar (rather than the 2 suggested) for the cake, as well as 2 tsp of cinnamon rather than the 1 suggested as I like a spicier cake. I used 1/3 cup vegetable oil and 2/3 cup applesauce. I didn't add any pecans.
The cake turned out quite moist still, even with the reduced oil. I had a hard time getting it out of the pan, as parts of it stuck. After a bit of prodding it was out, but I was a bit worried as it seemed too moist. (I had baked most of the batter in a rectangular pan, and baked 1 small cupcake for tasting purposes.) But alas my fears were unfounded... Read below.
I used the Neufchatel frosting suggested, but made one change- used 1 cup of sugar rather than 3 1/2 cups. Also- didn't mix the pecans in, but rather decorated the top of the cake with it.
After leaving it in the fridge for 1 day, I was pleasantly surprised when it tasted much better than the day before. The gumminess that resulted from it being too moist the day before, was now a perfect level of moistness, and the frosting tasted delicious with the cake. You could actually see bits of carrot, and with the toasted pecans on top, it was visually gorgeous. Everyone loved it!
I'd make this recipe again and again, but still use the modifications I've made above. I suggest baking the day before, and refigerating.
Just because it has a few carrots in it doesn't make it health food! I reduced the oil to under 1 cup and put less sugar in the frosting to reduce the calories with good results.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Carrot Cake with Cream Cheese Frosting
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 238
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